Buttermilk Baked Chicken
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corn flake cereal, crushed
Preheat the oven to 425.
Generously coat a roasting pan with vegetable cooking spray.
Measure the flour onto a plate.
Mix the eggs with the buttermilk and mustard and whisk until smooth.
Place the crumbs on another plate and season with paprika and salt and pepper.
Dip the chicken in the flour; coat well and shake off the excess.
Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere.
Place in the prepared pan, dot with the butter, and bake for 25-30 minutes, or until crispy, without turning.
Serve hot or at room temperature garnished with parsley sprigs.